This semester at school, I go straight into clinic after a full day of classes. This doesn't leave me time to cook, so I meal prep on Sundays. This bowl is something I make almost every week, because it's so satisfying and tasty, and versatile. I've put my favorite combo below: yam, cauliflower, spinach, quinoa, avocado, sprouts, and carrots, but any of the veggies can be interchanged. I like to sub the yams for roasted squash, or the cauliflower for broccoli. If you prefer rice to quinoa, swap it out. The garlic cream sauce really makes this dish, so don't skip it! To streamline the process, roast the garlic for the sauce while your cauliflower and yams are roasting.
1 medium yam, diced
1 head cauliflower, chopped into small florets
2 large carrots, grated
2 large handfuls spinach, chopped
1 cup quinoa
1 tsp concentrate veggie bouillon or 1 cup veg broth
garlic cashew sauce
Optional toppings: pepitas, poached egg, sprouts, pickled red onion
Preheat oven to 400 F. On a parchment lined cookie sheet, drizzle yams with olive oil, salt and pepper. On another parchment lined sheet, drizzle cauliflower with olive oil, salt and pepper. Roast yams and cauliflower for approximately 1 hour, until golden. Meanwhile, cook quinoa in either 2 cups of water with veg bouillion added, or in 1 cup of veg broth and 1 cup water. To assemble, place quinoa, spinach, carrots, yams, cauliflower and avocado in bowl and drizzle with garlic cream sauce. Optionally add toppings: a poached egg, sprouts, pickled red onions or pepitas.